This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

If you love a soft, chewy chocolate chip cookie but don’t want to scoop and bake multiple batches, these chocolate chip cookie bars are the answer. They bake up thick, buttery, and loaded with chocolate—all in one pan. No mixer needed and they mix up in one bowl.

two chocolate chip cookie bars on a plate

I created this recipe because I wanted that same bakery-style cookie texture, but faster and easier for busy days. No chilling, no portioning—just mix, press into a pan, and bake. It’s the kind of recipe I come back to when I need something reliable that everyone will love.

I use melted butter here instead of softened because it gives the bars a richer flavor and a softer, chewier texture. The extra egg yolk adds even more moisture, and a little cornstarch helps keep the bars tender instead of cakey.

four chocolate chip cookie bars on a plate

Ingredients Needed

Unsalted butter: If you use salted butter then reduce the added salt.
Light brown sugar: If you run out, then make a homemade brown sugar.
Granulated sugar:
Eggs: Use at room temperature so they mix in smoothly. Place in a bowl of warm water for 10 minutes before using. Read how to bring eggs to room temperature fast.
Egg yolk
Vanilla extract
All-purpose flour: Weigh your flour for best results.
Baking soda
Cornstarch
Salt
Semi-sweet chocolate chips: Divide so you get chocolate throughout and on top

Start by preheating your oven to 350°F and preparing a 9×13-inch pan. You can grease it or line it with parchment paper—parchment makes it easier to lift the bars out cleanly later. I like to do both. I first grease the pan then line with parchment paper. This helps the parchment paper from sliding around.

In a large bowl, whisk together the melted butter and both sugars until smooth. This step helps dissolve the sugar slightly and creates that chewy texture you want in a cookie bar.

melted butter, and sugars whisked together

Next, whisk in the eggs, egg yolk, and vanilla. Make sure everything is fully combined and smooth—this ensures even texture throughout the bars.

Switch to a spatula or wooden spoon and stir in the dry ingredients: flour, baking soda, cornstarch, and salt. Mix just until combined. The dough will be thick and soft, and that’s exactly what you want. Overmixing here can make the bars tougher, so stop as soon as you don’t see dry streaks.

Fold in about 1 1/2 cups of the chocolate chips, making sure they’re evenly distributed.

Then press the dough into your prepared pan in an even layer. Take a minute to spread it out fully so the bars bake evenly.

Sprinkle the remaining 1/2 cup chocolate chips over the top and gently press them in. This gives you that bakery-style look and ensures chocolate in every bite.

Bake for 20–25 minutes, until the edges are lightly golden. The center will still look soft—that’s key. The bars will continue to set as they cool, so pulling them out at the right time keeps them soft and chewy instead of overbaked.

Let the bars cool in the pan before slicing. This helps them firm up and makes cleaner cuts.

Store the cooled cookie bars in an airtight container at room temperature for up to 3–5 days. Keep them tightly covered to maintain their soft texture.

To freeze baked cookie bars, let them cool completely, then slice and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.

To freeze the dough, press it into a pan then wrap tightly and freeze. Label the container with the date and baking instructions so you don’t forget later. Choose a dish that can go from freezer to oven safely.

When ready to bake from frozen, you can bake the dough straight from the freezer at 350°F. Add an extra 3–5 minutes to the baking time and keep an eye on the center so it stays soft.